Name : Cici Afriani

NIM : F1021141003

Tek Lalak

I am sure that you all never hear about this food. "Tek Lalak" is typical food from Sambas, but this food is found only in certain places. In my village, this food is familiar and many people like it. I think this food is unique because this food is made of cooking oil manufacture dregs. 

The ingredients :

1. Dregs of manifacture of cooking oil as much as 1 bowl.

2. anchovy as much as 1/2 ounce.

3. turmeric leaves as much as 2 sheets.

4. kesum leaves as much as 10 sheets.

5. coriander  ½ tablespoon.

6. powder of cayenne pepper as much as 1 tablespoon.

7. 3 pieces of shallot.

8. turmeric as big as 1 cm.

9. noni leaves as much as 10 sheets.

10. lemongrass as big as 1 knuckle.

11. water sufficiently.

12. cooking oil sufficiently.

13. salt as much as ½ tablespoon.

14. MSG sufficiently.

How to make it :

1. Dregs of manufacture of cooking oil were pounded until smooth.

2. Turmeric and kesum leaves sliced with a thin.

3. The seasonings such as coriander, powder of cayenne pepper, shallot, turmeric, lemongrass, MSG and salt were pounded until smooth.

4. Then heat the cooking oil until hot, after heating, enter all of the seasonings. After that, enter the dregs of manufacture of cooking oil that have mixed with water. Stir a little. Then enter the noni leaves and anchovy. Wait until mature.

5. Finally, “Tek Lalak” is ready to be served.

Name: Agustiawan

NIM: F1021141001

"Semur Ayam Beautiful" Ala Agus

Assalamualaikum.

Marhaban Ya Ramadhan.

How are you all?

Today I will share my latest recipe. The recipe is "Semur Ayam Beautiful" Ala Agus. Are you curious ??

This is the ingredients and how to make it.

Materials:

1 whole chicken, cut as many as 16 pieces

3 ounces bombay

3 ounces of red chillies

3 ounces of leek.

Enough water.

right amount of oil

soy sauce

salt to taste.

Spices:

- As much black pepper 1 tablespoon.

- Ginger 1 vertebra

- 1 clove garlic

- Onion 4 cloves

- 5 grains hazelnut

How to make:

1. Clean the chicken, spices and puree smooth spices. Then stir-fry until the aroma of savory spices. Add the chicken and add a little water. Then enter the soy sauce and add salt to taste. Wait until chicken pervasive. Enter bombay, red pepper, and scallions. Wait until done. "Semur Ayam Beautiful" Ala Agus  ready to be served.

The menu is very suitable in the month of Ramadan.

Good luck. JJJ

Name : Cici Afriani
NIM : F1021141003

Kerabu Asam ( Kerabu Mangga )

"Kerabu Asam" is typical food from Sambas. I think this food is very unique because this food can not be found in other place expect in Sambas. This food made of mango and mixture of simple seasonings. The way to make this food is very easy. Mango not only can be made juice or as fruit. This food is very delicious and many people like this food. This food is known unique with its spicy taste. This food will increase our appetite if we eat it with hot rice. Even this food is usually served as food in wedding party in my village.

The ingredients :

1. half-ripe mango as much as 1 seed.

2. cayenne pepper as much as 10 seeds.

3. salt as much as 1/2 tablespoon.

4. MSG sufficiently.

5. sugar as much as 1/2 tablespoon.

6. Shrimp paste/"terasi" ( depending on your taste ).

How to make it :

1. Peel the mango and wash it until net. Then, scrape the mango that has washed.

2. The seasonings such as cayenne pepper, salt, sugar, and MSG are pounded until smooth. After all of the seasonings are smooth, enter the shirmp paste, then pound again until smooth. 

3. After all of the seasonings be mashed, mix the seasonings with mango that has scraped.

4. Finally "kerabu asam" is ready to eat. Good luck :)

 

Name : Cici Afriani
NIM : F1021141003

Serundeng

"Serundeng" is Indonesia typical food from Indonesia that frequently uses as side dish. This food made of grated of coconut which is fried until tawny with its seasonings. "Serundeng" in my area is different from "Serundeng" in other place. This food in my area usually is served with anchovy and shrimp. In my village, serundeng is complementary food to eat "ketupat". This food is also served in a large party in my village such as weddings party and circumcision ceremonial. I think this food is unique because we can made it with ingredients which is easy to find and this food is very delicious if we eat with hot rice :)

The ingredients :

1. one old coconut.

2. anchovy  about 1/2 ounce.

3. coriander as much as 1/2 tablespoon.

4. salt as much as 1 tablespoons.

5. MSG sufficiently.

6. 3 pieces of shallot.

7. flavoring sufficiently.

8. 5 pieces of cayenne pepper.

9. cooking oil sufficiently.

How to make it :

1. Peel the coconut and wash it until net. After that, scrape the coconut that has peeled. After scraping, the grater of coconut is fried until crisp. Then, the grater coconut that has fried is pounded until smooth.
2. All of the seasonings such as coriander, salt, MSG, shallot, flavoring, and cayenne pepper were mashed. 
3. After that, heat the cooking oil until hot. After heating, enter the seasoning that have mashed and pan-fried until fragrant smelling. Then enter the anchovy and after that enter the grater coconut  that has been smooth, wait until mature. 
4. After maturing, take away and "serundeng is ready to eat.

 

 Name: Agustiawan

NIM:  F1021141001

CHICKEN BRAISED IN COCONUT MILK

Chicken Braised in Coconut Mik is thick fry chicken dishes originating from coconut milk and blend of herbs and other spices. Therefore, seasoning Chicken Braised in Coconut Mik spice famous family's favorite dishes with a tasty and savory broth. Chicken Braised in Coconut Mik is one dish that frequently appear in the momentum or the feast of Eid and other special events. But in everyday life, Chicken Braised in Coconut Mik  must also not excluded in the list of diet weekly or monthly. This is because there are various kinds of how to make chicken curry so that it can be a variety of dishes to add a home-cooked meal menu specials daily.

Ingredients and Seasonings:

½ kg of chicken meat, cut into pieces

1 cup (200cc) coconut milk

1 cup water

1 bay leaf

2 stalks lemongrass, digeprek

salt, sugar and flavoring to taste

1 tbsp oil for frying

Blend:

3 red onions

2 cloves of garlic

5 grains of walnut, fried

1 tsp coriander

½ teaspoon nutmeg

3 cm galangal

2 cm turmeric

3 cm ginger

HOW TO COOK Chicken Braised in Coconut Mik:

Chicken meat is cleaned and then boiled briefly and set aside.

Stir-fry until fragrant spices, coconut milk and water enter and stir. Add salt, sugar and flavoring to taste and enter the bay leaves and lemon grass.

Enter the chicken meat that has been boiled, stir and cook until the chicken is cooked and tender. Remove and serve.

Name: Agustiawan
NIM: F1021141001

“Couple of Pudding” Ala Agus

Assalamualaikum,

Marhaban ya ramadhan.

hello all, are you fasting? of course, I also fasted.

you are confused ??

whether you want to search for iftar menu.

calm, I have a new recipe for you.

the menu is “Couple of Pudding” Ala Agus.

Ingredients:

2 packets, gelatin

2 stalks, brown sugar.

1 kg, coconut milk.

1/2, cans of condensed milk.

As many as 12 glasses of water.

How to make:

first, water, gelatin, sugar, and milk. Then stir until boiling. after boiling enter it into the space provided. “Couple of Pudding” Ala Agus ready to be served.

Is it very easy, Right?

good luck.

Name : Cici Afriani
NIM : F1021141003

Tapai

”Tapai” is snack that produced from the fermentation process of carbohydrate food material as the substrate by yeast. In Indonesia, these substrates are usually tuber of cassava and sticky rice. But, in this opportunity I will tell you about “tapai” food with substrate of tuber of cassava. The yeast for fermentation of “tapai” is a mixture of several microorganisms such as Saccharomyces cerevisiae, Rhizopus oryzae, Endomycopsis burtonii, Mucor sp, Candida utilis, Saccharomycopsis fibuligera, dan Pediococcus sp. This manufacture requires high accuracy and cleanliness in order to the cassava can be soft because the fermentation process that occur well. In order to the manufacture succeed well, tools and materials that used must be clean, especially from fats or oils. The fermentation process that done to this cassava produces sugar and alcohol, so that the "tapai" be sweet, a little sour and has aroma of alcohol.

The ingredients to make “tapai” :

1.    1.5 kg of cassava, peeled and wash it until net. Then cut into some parts or can be in the form intact.

2.    1.5 grains of yeast are be mashed.

3.    banana leaves, used as a pedestal.

How to make it :

1.    Steam the cassava until mature, then it be chilled.

2.    The cassava arranged in container which has been given banana leaves pedestal (the container must be really clean and free of oil, because if the container is dirty or oily, the fermentation process will not be perfect).

3.    Sprinkle the boiled cassava with yeast until blended.

4.    Close the container tightly, previously, coated it again with banana leaves, then store it in a dry and warm place for 2-3 days.